Golden Coconut Macaroons

Golden Coconut Macaroons
Golden Coconut Macaroons

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

40

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

40

servings

Ingredients

  • 1

    package sweetened shredded coconut - (7 oz)

  • 2

    large eggs

  • 1

    pinch salt

  • 2/3

    cup sugar

  • 1

    teaspoon vanilla extract

  • 2

    cookie sheets or jelly roll pans covered with

  • parchment or foil

Directions

Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. In the work bowl of a food processor fitted with the steel blade, pulse the coconut about 6 or 8 times at 1-second intervals to chop, not grind, it. In a medium bowl, whisk the eggs with the salt until they are combined. Whisk in the sugar in a stream, then the vanilla. Fold in the coconut. Drop rounded tablespoons of the macaroons onto the prepared pans. Leave about 2 inches all around between each. Bake for about 12 to 15 minutes, or until macaroons are a deep golden color and still soft within. Slide the papers from the pans to racks. Store the cooled macaroons between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover. This recipe yields about 40 macaroons.

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